BASICS - Grundlagenkurse

BASICS - Grundlagenkurse

No cake without a base, no cream roll without sponge cake roulade and cream. Every cake and every tart is created by assembling individual parts - the so-called "BASICS" in the confectionery. Their quality and consistency determine whether your cake looks good and has a perfect taste. In the various basic courses you will learn the basics of patisserie & confectionery.
 
 
 

Basics I - Doughs & Masses Extended program!

Basics I - Doughs & Masses Extended program!

Extended program!No cake without a base, no cream roll without a biscuit roulade. Every cake and every tart is created by assembling individual parts. The so-called “basics” in confectionery. The quality and consistency depends on whether your cake is successful and tastes good.Dont leave your cake to chance anymore. Immerse yourself in the classic preparation of Viennese biscuit and vanilla biscuit roulade, chocolate biscuit and chocolate biscuit roulade, choux pastry (cream puffs & choux pastry swans) and shortcrust pastry and learn e...


Basics II - Creams & Masses

Basics II - Creams & Masses

No cake without cream, no tartlet without filling. Every cake and every tart is created by assembling individual parts. The so-called basics in confectionery. The quality and consistency depends on whether your cake is successful and tastes good.Dont leave your tarts and cakes to chance anymore. Immerse yourself in the classic preparation of crème patissière and some ideas for refined taste examples such as German and Italian buttercream with various flavor modifications to mocha, chocolate and praline buttercream and a vanilla sauce. Learn...


Basics III - Simple sugar decorations

Basics III - Simple sugar decorations

Another great discipline in the patisserie is the creation of impressive confectionery! Wherever creative pâtissièrs sweeten the desserts and decorate them with extravagant sugar work, the decoration leaves a lasting impression on connoisseurs. Ancient craftsmanship for the home! A lot of knowledge and practice belong to the traditional raw material sugar. Sugar decorations make many people happy because they stimulate the senses and pamper the eyes and palate in equal measure.Professional pastry chef Beate Wöllstein will let you in on the se...


Basics IV - Schokolade temperieren & einfache Schokoladen-Dekore

Basics IV - Schokolade temperieren & einfache Schokoladen-Dekore

One of the biggest disciplines in the patisserie is the tempering of the chocolate! No menu is written without a chocolate dessert, no confectionery display without a chocolate covered tart with beautiful chocolate decorations. A lot of knowledge and practice belong to the noble raw material chocolate and makes so many people happy because chocolate stimulates the senses so much.How does the chocolate get its shine and how can I use it to create beautiful decorations that turn my tartlet or dessert into a small showpiece?Learn everythin...